Shrimp Egg Rolls (Simple And Fast) - cooking recipe

Ingredients

1/2 lb shrimp (cleaned, tail-off, chopped)
20 egg roll wraps
2 cups cabbage
1/4 lb bean sprouts
1/2 cup carrot (shredded, chopped)
1/4 cup green onion (chopped)
1 teaspoon ginger (fresh, grated)
2 tablespoons oyster sauce
1 tablespoon cornstarch
1/2 teaspoon water
2 cups canola oil or 2 cups vegetable oil

Preparation

Cook shrimp and ginger in a lightly greased pan over medium heat for about 2 minutes.
Add cabbage, bean sprouts, carrot, green onions and cook till no longer firm, especially making sure that the carrot is soft.
Add oyster sauce.
Remove from heat.
Add oil to wok.
Preheat wok to 350\u00b0F.
Add desired amount of filling into each egg roll wrapper. Follow directions on package for the folding technique.
Mix together cornstarch and water to make a paste and use to seal the egg rolls.
Deep fry 2-3 minutes, turning until golden and crisp.
Let drain on paper towels.